Thai Ground Turkey Curry Lettuce Wraps

Thai Ground Turkey Lettuce Wraps

Ingredients
2 tablespoons vegetable oil

1 medium onion, cut in strips

1 lb lean ground turkey

1 cup mushrooms (sliced)

2 green/red bell peppers (sliced)

1 tablespoon minced or chopped garlic

4-5 leaves of iceberg lettuce

2 tsp cayenne pepper

1/2 tsp salt

1 tbsp oyster sauce or stirfry sauce (you can also substitute worcestire or hoisin sauce)

Basil leaves

Thai curry (green, yellow, or red) mix or paste
(Easily found at grocery stores and can reduce cooking time by a lot. You can mix it up between green curry, yellow curry, red curry, etc). Here is a link if you would like to make it yourself:
http://www.epicurious.com/recipes/food/views/Coconut-Green-Curry-Sauce-15104

Cooking Instructions

1) Heat up oil in a large skillet or pan on medium-high

2) Add garlic, onions, and turkey and stir fry turkey

3) Immediately add cayenne pepper and salt as desired

4) Add stir-fry/oyster sauce. Less is more, since we want the turkey to have minimal sauce (served on lettuce not rice)

5) Once turkey has turned mostly brown, drain the excess water from turkey over the sink. 

6) Add in mushrooms and bell peppers (or any other vegetable that you think works). Basil is optional but adds great flavor both after its cooked with curry or as a garnishment at the end.

7) Once turkey is completely brown and has cooked for about 10 minutes on medium heat, turn heat off. 

8) Arrange iceberg lettuce leaves (make sure you wash them first!) on plate. Try to do stacks of two, since they usually have holes and are flimsy. 

9) Scoop curry onto lettuce in the center and garnish as necessary!